After quite a dry winter, the heavy rainfall in May guaranteed an excellent water supply to the soil, enabling the vineyard to cope with the high temperatures that lasted for about ten days in July. 2023 was a challenging growing season: thanks to careful agronomic management, the vegetative production cycle nonetheless concluded regularly, producing fully ripe grapes. The quality of the vintage met the company's targets.

The grapes destined for Sedàra were harvested between the end of August and the third ten days of September.

Fermentation is carried out in steel with maceration on the skins at a controlled temperature. Ageing in tanks for around 18 months and then in the bottle for at least 6 months.

PRODUCTION AREA: Southwestern Sicily, on the Estate of the Municipality of Contessa Entellina and in other particularly suitable areas.
SOILS AND CLIMATE: Prevalence of soils with altitude of 200 to 400 metres a.s.l., hilly orography and clay loam soils. Mild winters, dry and breezy summers with strong temperature variations between night and day.
VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning, and other traditional training methods suitable for producing quality grapes.

Grapes: Nero d’Avola, Syrah, Merlot and small percentages of other varieties.
Alcohol: 14%
Total Acidity: 5.5 g/l
pH: 3.55
First Vintage:1983

The 2022 vintage produced excellent results thanks to overall favorable climatic conditions. The recorded rainfall was 1,016 mm, compared to an average* of 665 mm. Rainfall was concentrated in the autumn and spring (between the end of April and the first week of May), providing the soils with a good water reserve, which was supplemented by emergency irrigation in some vineyards. It is worth noting that of the 1,016 mm of rain recorded, 150 mm fell after the harvest had concluded, in the last week of September. Temperatures were generally in line with the average of recent years, except for a heat spike in June that slowed down the vegetative phase. However, this phase resumed its regular course once temperatures returned to seasonal averages. From a quantitative perspective, there was a slight decrease in production compared to 2021, but the overall quality of the vintage is very positive.

*Precipitation data is provided by SIAS, the Sicilian Agrometeorological Service; precipitation is recorded from October 1 to September 30 of the following year; the average is calculated from the 2003 harvest.

The grapes destined for Sedàra were harvested between the end of August and the third ten days of September.

Fermentation in stainless steel with maceration on the skins for about 10 days at a temperature of 25-28 °C (77-82°F). After malolactic fermentation, the wine fines for 10 months in tanks and then for almost 14 months in the bottle.

PRODUCTION AREA: Sicily, in areas particularly suited to viticulture.
SOILS AND CLIMATE: Hilly orography; clay loam or mostly sandy soils. Mild winters; dry and ventilated summers with substantial differences between day and night-time temperatures.
VINEYARD: The forms of training, the planting density, and the pruning systems are the traditional ones and such to pursue the best and rational viticulture, and to contain the production yields within the limits set by the DOC’s rules.

Grapes: Nero d’Avola, Syrah along with Cabernet Sauvignon, Merlot and small percentages of other grapes
Alcohol: 13.75%
Total Acidity: 5.3 g/l
pH: 3.55

In Sicily, rainfall recorded in the 2021 vintage was slightly below the average and was concentrated in winter, particularly in February and March, while spring was dry; in this season the delicate phases of flowering and fruit set took regularly place. At the end of June, there was a peak of heat which slowed down the vegetative phase of the plants, which was later compensated by lower temperatures in July. A further heat wave in the first two weeks of August accelerated ripening. The entire vegetative production cycle was accompanied by intense and careful work in the vineyard and thus ended regularly. The quantity of grapes produced is slightly higher than in 2020 which – it must be remembered – was below the average. The quality is fully in line with the company objectives, oriented towards quality productions.

The grapes destined for Sedàra were harvested in the second half of August and September.

In stainless steel with maceration on the skins for about 6-8 days at a temperature of 25-28°C (77-82°F). After malolactic fermentation, the wine fines for about 8 months in tanks and then for almost 6 months in the bottle.

PRODUCTION AREA: Sicily, in areas particularly suited to viticulture.
SOILS AND CLIMATE: Hilly orography; clay loam or mostly sandy soils. Mild winters; dry and ventilated summers with substantial differences between day and night-time temperatures.
VINEYARD: The forms of training, the planting density, and the pruning systems are the traditional ones and such to pursue the best and rational viticulture, and to contain the production yields within the limits set by the DOC’s rules.

Grapes: Nero d’Avola, Syrah along with Cabernet Sauvignon, Merlot and small percentages of other grapes
Alcohol: 13.26%
Total Acidity: 5.2 g/l
pH: 3.54

The 2020 vintage in Sicily was less rainy than the island's average. Much of the rainfall occurred in winter and spring, while the summer was largely dry. The careful management of agronomic practices, from pruning to thinning up to the choice of different harvesting moments, has allowed to have perfectly healthy and ripe grapes.

The harvest started in the second half of August and ended in the first half of September.

Vinification in stainless steel with maceration on the skins for about 10 days at a temperature of 25-28 °C (77-82°F). After malolactic fermentation, the wine fines for about 8 months in cement tanks and then for almost 5 months in the bottle.

Topography: Mainly hilly orography, clay loam soils, of medium mixture or tending to sandy. Mild winters, dry and breezy with strong temperature excursions between day and night.
Vineyard: the forms of training, the planting layouts and the pruning systems are the traditional ones in order to pursue the best and rational cultivation of the vines and contain the production yields within the limits set by the disciplinary.

Denomination: Sicilia DOC Rosso
Grapes: Nero d’Avola, Syrah along with Cabernet Sauvignon, Merlot and small percentages of other grapes
Alcohol: 13.70%
Total Acidity: 5.4 g/l
pH: 3.51